These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.

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Recipe Summary

prep:
10 mins
cook:
6 hrs
total:
6 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.

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  • Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

Cook's Note:

You can thicken the sauce with some heavy cream if you'd like, after it has finished cooking. Don't simmer or boil the cream!

Nutrition Facts

371 calories; protein 25.7g; carbohydrates 25.2g; fat 19.6g; cholesterol 66.9mg; sodium 412.1mg. Full Nutrition
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